Transfer the cooked chickpeas to a saucepan and add enough water to cover the base. Add salt and heat gently over medium flame. The goal is warmth, not boiling, so the chickpeas stay tender without splitting. Drain completely and set aside while hot.

In a mixing bowl, whisk yoghurt and tahini until smooth before adding garlic, lemon juice, and salt. Stir steadily to avoid lumps and achieve a creamy, pourable texture. Taste and adjust the balance if needed. Keep the sauce at room temperature to prevent curdling.

Tear pita bread into bite-sized shards. Toast them in the oven or in a dry pan until lightly browned and crisp throughout. Avoid over-darkening, as bitterness will carry through the dish. Let the bread cool slightly to retain crunch.

Heat butter or ghee in a small pan over medium heat. Add pine nuts and stir continuously as they colour quickly. Remove from heat as soon as they turn golden to prevent residual burning. Set aside with the butter still hot.

Spread toasted pita evenly across a wide serving dish. Scatter warm chickpeas over the bread, followed by roasted sweet potato. Pour the yoghurt tahini sauce generously, ensuring even coverage while allowing some texture to show through.

Drizzle the hot butter and pine nuts over the yoghurt layer. Sprinkle paprika, ground cumin, and chopped parsley evenly on top. Serve immediately to preserve the contrast between warm layers and cool sauce.